Very Green Orzotto

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2 tablespoons olive oil

4 green onions sliced, green and white parts 

2 cloves garlic, minced 

1/4 teaspoon red chile flakes 

2 cups orzo 

1/2 teaspoon kosher salt 

1/4 teaspoon freshly ground black pepper 

6 cups low-sodium vegetable broth, warm 

1/2 pound skinny asparagus, trimmed and cut into 2-inch pieces 

1/2 bunch broccolini, trimmed and cut into 2-inch pieces 

2 medium zucchini, trimmed, quartered and cut into 2-inch batons 

5 ounces frozen green peas 

1/2 cup julienned kale (ribs removed)

1/2 cup freshly grated Parmesan, plus more for garnish 

Zest of 1 lemon

1/4 cup chopped fresh basil, plus more for garnish 

1/4 cup chopped flat leaf parsley, plus more for garnish